Georgia Says

I think I could deal with shells on the shrimp using this recipe! I always waffle between shells on or off. When done right, the shells add so much flavour and a nice crunch to the shrimp. (My favourite is the shells-on salt and pepper shrimps served with dim sum!)

Jackie P Says

25 July 2012

This sounds great…I must admit I’m a bit squeemie about the vein in the shrimp — so can you cut up the back of the shrimp – leave the shell on but remove the vein? I’ve never tried it but wonder if the shells would then stay on while they were cooked/tossed around etc. if the shell had been split?